Fermented Vegetables by Kirsten Shockey and Christopher Shockey

majority of all recipes and many items at restaurants and cafes. There are many vegetarians and vegans who incorporate vegetables into their daily eating and diets for nutritional value and mainly because vegetables taste good and are good for you.

Fermented Vegetables teaches you the basics in preparing vegetables for brining, pickling, storage and the reason for fermenting. Part 1: Dipping into the Brine explains the fundamentals of fermentation for preservation of vegetables. Some of the perks of fermenting are enhancing the nutrients of Vitamins B and C aiding digestion and supporting the immune system. Chapter 2: The Inner Life of Pickling includes a section on lactose fermentation and using slat, no salt, and butter. Chapter 3: Crokcs and Rocks covers tools of the trade such as coverings, jars, onggi pots, and food processors.

Part 2: Mastering the Basics lists a safety checklist, and also include Chapters 4, 5, 6, 7, 9 : Mastering Sauerkraut, Mastering Condiments, Mastering Brine Pickling, Mastering Kimchi Basics, and Practical Matters respectively. Part 3: In the Crock, Fermenting Vegetables A-Z lists vegetables with instructions for pickling, brining, how to create your own recipes with sharing suggestions for serving. Part 4: On the Plate offers recipes for breakfast, snacks, lunch, happy hour, dinner and dessert. There is an Appendix: Scum, The Good, The Bad, and The Ugly and a Resource Guide for any further research you deem necessary.

Fermenting Vegetables is a good addiction to any kitchen cookbook shelf filled with very useful information and great recipes for all amateur chefs and everyday cooks. I plan to try pickling and brining my favorite vegetables adding to my cooking skills.

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